Ingredients

2 cups (560g) Greek yoghurt

⅓ cup chopped parsley

⅓ cup chopped chives

⅓ cup chopped tarragon

⅓ cup chopped dill

2 tablespoons chopped capers

1 teaspoon Tabasco sauce

1 finely grated rind of lemon

1 Coles Salmon Pastrami Roast

½ bunch radishes, finely sliced into rounds on a mandolin

1 pomegranate, seeds removed

Pickled cucumbers

½ cup (125ml) apple cider vinegar

¼ cup (60ml) maple syrup

1 teaspoon sea salt flakes

500 rams baby cucumbers, chopped coarsely

½ cup chopped fresh dill

Method

1.Place yoghurt in a sieve lined with muslin or cheesecloth (or clean Chux cloth). Place over a bowl and refrigerate for 3-4 hours to remove excess liquid.

2.To make the tartare, combine the yoghurt, herbs, capers, Tabasco, and lemon rind in medium bowl. Refrigerate until ready to serve.

3.Preheat oven to 180°C (160°C fan-forced). Place Salmon Pastrami Roast onto a small baking paper-lined oven tray. Roast for 18-20 minutes until just cooked through. Serve with yoghurt tartare, pickled cucumbers, radishes and pomegranate seeds.

Pickled cucumbers

4.Whisk the vinegar, maple syrup, salt and 2 tablespoons warm water in a medium bowl. Add cucumbers and dill; set aside for 15 minutes to quickly pickle.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook